Instructions:1. Preheat the oven at 325ºF. Grease and flour two round small cake pans.2. In a large bowl mix the olive oil, eggs, lemon zest and juice, yoghurt, and sugar and lightly whisk until combined.3. In a smaller bowl, sift the flour and baking powder and combine them, then add the flour, little by little, to the olive oil mix. Don’t over-mix! Just until combined.4. Place the batter in the greased pan and bake for about 35-45 min, until the top is golden brown.5. Once the cake is done, take it out, set aside, and let it rest for at least 10 minutes (if you flip it too soon it’ll break). Once it has cooled down, flip it on a plate.

Glaze: Place the milk and chopped pistachios in a small saucepan and simmer over medium-low heat for 10 minutes, remove from heat and cover. Allow the mixture to steep for 1 hour. Strain nuts from milk and discard.
Whisk powdered sugar into the milk, 1/4 cup at a time, until all the sugar has been added and mixture is smooth.
Pour glaze over the cooled cake, add the second cake layer and finish pouring the glaze. Sprinkle with chopped pistachios and fresh flowers.

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I'm a Fashion Designer, Stylist, Anti-Frida Mexican, imaginary Bill Murray ex-girlfriend, and over all, a baker and food lover. Cakes come into my dreams more often than I do, and so, I am now a blogger- to show you (and remind me) of all the deliciousness my kitchen and I can create- and you can too. Follow and share my recipes and you will be rewarded with love!